EnLaxgryta with saffron and fennel , Warm pot with Christmas flavors! Serve a beautiful salmon stew with saffron and fennel for dinner, simple and luxurious for everyday.
ingredients Laxgryta (4 servings)
- 1 st onion
- 3 cloves of garlic
- 1 st fennel
- 300 grams of potato (s)
- 300 grams of carrots
- 2 tablespoons olive oil
- 1 gram of saffron
- 2 dl white wine
- 2 tbsp vegetable broth
- 4 dl water
- 3 dl whipped cream
- 600 grams of salmon fillet (s) , fresh electricity. thawed
- 3 krm salt
- 2 krm black pepper
- 1 pot (s) of fresh chives
cooking Laxgryta:
- 1. Peel and finely chop onions and garlic. Rinse and chop the fennel. Save the fennel flips for decoration. Peel and dice potatoes. Peel the carrots and cut into slices.
- 2. Heat the oil in a saucepan and fry the onion, garlic, fennel, potatoes and carrots without taking any color. Add saffron and fry for a few more minutes on low heat.
- 3. Add wine and let it simmer for about 1 min.
- 4. Add broth, water and cream. Let the pot boil and then simmer under lid on medium heat for about 15 minutes.
- 5. Cut the salmon into cubes and sprinkle with salt.
- 6. Rinse and chop the chives.
- 7. Add the salmon to the pan and simmer for another 3-4 minutes until the salmon is done. Taste with salt and pepper and sprinkle with finely chopped chives. Decorate with fennel flippers and serve with soft bread.
